Fresh Fish with Colourful Beetroot Salsa
Delicate fish and earthy beetroot might not be the most obvious combination, but they work incredibly well together. Simply pan-fry your white fish in Gold from Flora, and then serve alongside a spectacular salsa of diced beetroot, mint, lemon and chilli. Any firm-fleshed white fish will do – but for a real treat, we recommend sea bass.
Our fresh fish with beetroot salad might not be the most obvious combination, but they work incredibly well together. Read more here.
Cooking Time
10 minutes
Prep Time10 minutes
Servings4
- 4 small cooked beetroot, diced
- 8 spring onions, chopped
- 1 fresh red chilli, deseeded and chopped
- 2 tbsp chopped fresh mint
- 2 tbsp lemon juice
- 100 g Gold from Flora
- salt and pepper
- 4 un- skinned firm white fish fillets
- A little plain flour for dusting
- First prepare the beetroot salsa. Mix together the diced cooked beetroot, spring onion, chilli, mint, lemon juice and 70 g Gold from Flora. Season with salt and pepper.
- Dust each side of the fish fillets with a little plain flour.
- Heat the remaining Gold from Flora in a large frying pan. Add in the fish fillets and fry on each side for 3–4 minutes until cooked through.
- Serve at once with the beetroot salsa.
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